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Perfect No-Sog Overnight Chia Pudding Lunchbox Cups

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These creamy, no-sog chia pudding cups are perfect for lunchboxes and meal prep. The secret technique of a brief rest and second whisking ensures a velvety texture without any watery layer.

Ingredients

Scale
  • ¼ cup (40g) chia seeds
  • 1 cup (240ml) unsweetened almond milk
  • 2 tablespoons (30ml) pure maple syrup
  • 1 teaspoon (5ml) vanilla extract
  • ⅛ teaspoon sea salt
  • Optional toppings: fresh berries, sliced bananas, chopped nuts, shredded coconut, or nut butter

Instructions

  1. In a small mixing bowl or 2-cup liquid measuring cup, combine almond milk, maple syrup, vanilla extract, and sea salt. Whisk until well combined.
  2. Sprinkle chia seeds evenly over the liquid mixture. Do not stir. Let sit for 30 seconds.
  3. Whisk vigorously for about 45 seconds, scraping the bottom and corners to incorporate all seeds.
  4. Let the mixture sit on the counter for 5 minutes. Set a timer.
  5. After 5 minutes, whisk again for 30 seconds.
  6. Divide the mixture evenly among 4 to 6 jars or containers, leaving about ½ inch of space at the top.
  7. Refrigerate uncovered for 30 minutes, then cover with lids and refrigerate for at least 6 hours or overnight.
  8. Check texture in the morning. If too thick, stir in a tablespoon of milk at a time. If too thin, chill for another hour.

Notes

The 5-minute rest and second whisking step is crucial to prevent a watery layer. Keep toppings separate until serving to maintain texture. For best results, use cold milk straight from the refrigerator. The pudding gets creamier on day two and three.

Nutrition

Keywords: chia pudding, overnight chia pudding, no-sog chia pudding, lunchbox cups, healthy breakfast, meal prep, vegan, gluten-free

Find it online: https://siennaspoon.com/perfect-no-sog-overnight-chia-pudding-lunchbox-cups/